Impact of coffee consumption on the gut microbiota: A human volunteer study
The impact of a moderate consumption of an instant coffee on the general composition of the human intestinal bacterial population was assessed in this study. Sixteen (16) healthy adult volunteers consumed a daily dose of 3 cups of coffee during 3 weeks. Faecal samples were collected before and after...
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| Veröffentlicht in: | International journal of food microbiology 2009-03, Vol.130 (2), p.117-121 |
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| creator | Jaquet, Muriel Rochat, Isabelle Moulin, Julie Cavin, Christophe Bibiloni, Rodrigo |
| description | The impact of a moderate consumption of an instant coffee on the general composition of the human intestinal bacterial population was assessed in this study. Sixteen (16) healthy adult volunteers consumed a daily dose of 3 cups of coffee during 3 weeks. Faecal samples were collected before and after the consumption of coffee, and the impact of the ingestion of the product on the intestinal bacteria as well as the quantification of specific bacterial groups was assessed using nucleic acid-based methods. Although faecal profiles of the dominant microbiota were not significantly affected after the consumption of the coffee (Dice's similarity index
=
92%,
n
=
16), the population of
Bifidobacterium spp. increased after the 3-week test period (
P
=
0.02). Moreover, in some subjects, there was a specific increase in the metabolic activity of
Bifidobacterium spp. Our results show that the consumption of the coffee preparation resulting from water co-extraction of green and roasted coffee beans produce an increase in the metabolic activity and/or numbers of the
Bifidobacterium spp. population, a bacterial group of reputed beneficial effects, without major impact on the dominant microbiota. |
| doi_str_mv | 10.1016/j.ijfoodmicro.2009.01.011 |
| format | Article |
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=
92%,
n
=
16), the population of
Bifidobacterium spp. increased after the 3-week test period (
P
=
0.02). Moreover, in some subjects, there was a specific increase in the metabolic activity of
Bifidobacterium spp. Our results show that the consumption of the coffee preparation resulting from water co-extraction of green and roasted coffee beans produce an increase in the metabolic activity and/or numbers of the
Bifidobacterium spp. population, a bacterial group of reputed beneficial effects, without major impact on the dominant microbiota.</description><identifier>ISSN: 0168-1605</identifier><identifier>EISSN: 1879-3460</identifier><identifier>DOI: 10.1016/j.ijfoodmicro.2009.01.011</identifier><identifier>PMID: 19217682</identifier><identifier>CODEN: IJFMDD</identifier><language>eng</language><publisher>Amsterdam: Elsevier B.V</publisher><subject>adults ; Bacteria - classification ; Bifidobacterium ; Biological and medical sciences ; Coffee ; Coffee - chemistry ; Coffee, tea and other stimulative beverage industries ; Electrophoresis, Gel, Two-Dimensional ; Feces - microbiology ; FISH ; Food industries ; food intake ; Food microbiology ; Fundamental and applied biological sciences. Psychology ; Humans ; instant coffee ; intestinal microorganisms ; Intestines - microbiology ; metabolism ; microbial activity ; Microbiota ; RNA, Bacterial - classification ; RNA, Ribosomal, 16S - classification ; RT-PCR DGGE</subject><ispartof>International journal of food microbiology, 2009-03, Vol.130 (2), p.117-121</ispartof><rights>2009 Elsevier B.V.</rights><rights>2009 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c526t-ac3571651eb4eb28836792a97469ed6bbfd4c397b4ceecd920e32e70b4b184cf3</citedby><cites>FETCH-LOGICAL-c526t-ac3571651eb4eb28836792a97469ed6bbfd4c397b4ceecd920e32e70b4b184cf3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.ijfoodmicro.2009.01.011$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=21273391$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/19217682$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Jaquet, Muriel</creatorcontrib><creatorcontrib>Rochat, Isabelle</creatorcontrib><creatorcontrib>Moulin, Julie</creatorcontrib><creatorcontrib>Cavin, Christophe</creatorcontrib><creatorcontrib>Bibiloni, Rodrigo</creatorcontrib><title>Impact of coffee consumption on the gut microbiota: A human volunteer study</title><title>International journal of food microbiology</title><addtitle>Int J Food Microbiol</addtitle><description>The impact of a moderate consumption of an instant coffee on the general composition of the human intestinal bacterial population was assessed in this study. Sixteen (16) healthy adult volunteers consumed a daily dose of 3 cups of coffee during 3 weeks. Faecal samples were collected before and after the consumption of coffee, and the impact of the ingestion of the product on the intestinal bacteria as well as the quantification of specific bacterial groups was assessed using nucleic acid-based methods. Although faecal profiles of the dominant microbiota were not significantly affected after the consumption of the coffee (Dice's similarity index
=
92%,
n
=
16), the population of
Bifidobacterium spp. increased after the 3-week test period (
P
=
0.02). Moreover, in some subjects, there was a specific increase in the metabolic activity of
Bifidobacterium spp. Our results show that the consumption of the coffee preparation resulting from water co-extraction of green and roasted coffee beans produce an increase in the metabolic activity and/or numbers of the
Bifidobacterium spp. population, a bacterial group of reputed beneficial effects, without major impact on the dominant microbiota.</description><subject>adults</subject><subject>Bacteria - classification</subject><subject>Bifidobacterium</subject><subject>Biological and medical sciences</subject><subject>Coffee</subject><subject>Coffee - chemistry</subject><subject>Coffee, tea and other stimulative beverage industries</subject><subject>Electrophoresis, Gel, Two-Dimensional</subject><subject>Feces - microbiology</subject><subject>FISH</subject><subject>Food industries</subject><subject>food intake</subject><subject>Food microbiology</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Humans</subject><subject>instant coffee</subject><subject>intestinal microorganisms</subject><subject>Intestines - microbiology</subject><subject>metabolism</subject><subject>microbial activity</subject><subject>Microbiota</subject><subject>RNA, Bacterial - classification</subject><subject>RNA, Ribosomal, 16S - classification</subject><subject>RT-PCR DGGE</subject><issn>0168-1605</issn><issn>1879-3460</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkEFv1DAQhS1URLeFvwDpodyyeOzEjrlVq1IqKnGAni3HGbdeJfFiO5X67_GyK-AG0pPm8r15M4-QC6BroCA-bNd-60IYJm9jWDNK1ZpCEbwgK-ikqnkj6AlZFbarQdD2lJyltKWUtpzTV-QUFAMpOrYiX26nnbG5Cq6ywTnEMua0TLvsw1wV5UesHpZc_crqfcjmY3VVPS6TmaunMC5zRoxVysvw_Jq8dGZM-OY4z8n9p-vvm8_13deb283VXW1bJnJtLG8liBawb7BnXceFVMwo2QiFg-h7NzSWK9k3FtEOilHkDCXtmx66xjp-Tt4f9u5i-LFgynryyeI4mhnDkrQQSgJj6p8go41UIHgB1QEsP6YU0eld9JOJzxqo3leut_qvyvW-ck2hCIr37TFk6Scc_jiPHRfg8giYZM3oopmtT785BkxyrvaL3h04Z4I2D7Ew998YBV7yKXR8f-bmQGBp98lj1Ml6nC0OPqLNegj-Pw7-CfJ0roU</recordid><startdate>20090331</startdate><enddate>20090331</enddate><creator>Jaquet, Muriel</creator><creator>Rochat, Isabelle</creator><creator>Moulin, Julie</creator><creator>Cavin, Christophe</creator><creator>Bibiloni, Rodrigo</creator><general>Elsevier B.V</general><general>[Amsterdam; New York, NY]: Elsevier Science</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope><scope>7X8</scope></search><sort><creationdate>20090331</creationdate><title>Impact of coffee consumption on the gut microbiota: A human volunteer study</title><author>Jaquet, Muriel ; Rochat, Isabelle ; Moulin, Julie ; Cavin, Christophe ; Bibiloni, Rodrigo</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c526t-ac3571651eb4eb28836792a97469ed6bbfd4c397b4ceecd920e32e70b4b184cf3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>adults</topic><topic>Bacteria - classification</topic><topic>Bifidobacterium</topic><topic>Biological and medical sciences</topic><topic>Coffee</topic><topic>Coffee - chemistry</topic><topic>Coffee, tea and other stimulative beverage industries</topic><topic>Electrophoresis, Gel, Two-Dimensional</topic><topic>Feces - microbiology</topic><topic>FISH</topic><topic>Food industries</topic><topic>food intake</topic><topic>Food microbiology</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Humans</topic><topic>instant coffee</topic><topic>intestinal microorganisms</topic><topic>Intestines - microbiology</topic><topic>metabolism</topic><topic>microbial activity</topic><topic>Microbiota</topic><topic>RNA, Bacterial - classification</topic><topic>RNA, Ribosomal, 16S - classification</topic><topic>RT-PCR DGGE</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Jaquet, Muriel</creatorcontrib><creatorcontrib>Rochat, Isabelle</creatorcontrib><creatorcontrib>Moulin, Julie</creatorcontrib><creatorcontrib>Cavin, Christophe</creatorcontrib><creatorcontrib>Bibiloni, Rodrigo</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>International journal of food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Jaquet, Muriel</au><au>Rochat, Isabelle</au><au>Moulin, Julie</au><au>Cavin, Christophe</au><au>Bibiloni, Rodrigo</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Impact of coffee consumption on the gut microbiota: A human volunteer study</atitle><jtitle>International journal of food microbiology</jtitle><addtitle>Int J Food Microbiol</addtitle><date>2009-03-31</date><risdate>2009</risdate><volume>130</volume><issue>2</issue><spage>117</spage><epage>121</epage><pages>117-121</pages><issn>0168-1605</issn><eissn>1879-3460</eissn><coden>IJFMDD</coden><abstract>The impact of a moderate consumption of an instant coffee on the general composition of the human intestinal bacterial population was assessed in this study. Sixteen (16) healthy adult volunteers consumed a daily dose of 3 cups of coffee during 3 weeks. Faecal samples were collected before and after the consumption of coffee, and the impact of the ingestion of the product on the intestinal bacteria as well as the quantification of specific bacterial groups was assessed using nucleic acid-based methods. Although faecal profiles of the dominant microbiota were not significantly affected after the consumption of the coffee (Dice's similarity index
=
92%,
n
=
16), the population of
Bifidobacterium spp. increased after the 3-week test period (
P
=
0.02). Moreover, in some subjects, there was a specific increase in the metabolic activity of
Bifidobacterium spp. Our results show that the consumption of the coffee preparation resulting from water co-extraction of green and roasted coffee beans produce an increase in the metabolic activity and/or numbers of the
Bifidobacterium spp. population, a bacterial group of reputed beneficial effects, without major impact on the dominant microbiota.</abstract><cop>Amsterdam</cop><pub>Elsevier B.V</pub><pmid>19217682</pmid><doi>10.1016/j.ijfoodmicro.2009.01.011</doi><tpages>5</tpages></addata></record> |
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| issn | 0168-1605 1879-3460 |
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| subjects | adults Bacteria - classification Bifidobacterium Biological and medical sciences Coffee Coffee - chemistry Coffee, tea and other stimulative beverage industries Electrophoresis, Gel, Two-Dimensional Feces - microbiology FISH Food industries food intake Food microbiology Fundamental and applied biological sciences. Psychology Humans instant coffee intestinal microorganisms Intestines - microbiology metabolism microbial activity Microbiota RNA, Bacterial - classification RNA, Ribosomal, 16S - classification RT-PCR DGGE |
| title | Impact of coffee consumption on the gut microbiota: A human volunteer study |
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